Question Paper
Module 3: Mill Processes and Performance
Date: Time: Duration:
10 May 2018 09:30 – 12:30 3 hours
You should have the following for this examination: answer book, pencil, pen and ruler.
All questions carry equal marks. The maximum marks for each section within a question are shown.
Answer ALL TEN questions, starting each question (1-10) on a new page of the answer book.
1. a) State the typical range of flutes per roll on a 5 break system. (5 marks)
b) Sketch and label the following:
i) Cross section of a roll flute; (2 marks)
ii) Saw tooth flute profile. (2 marks)
c) State THREE factors to be considered when choosing the type of
flute profile to be used on a break roll. (3 marks)
2. a) Describe briefly how the milling process has evolved from its origins
to the modern day. (6 marks)
b) Explain in detail how flour quality improved with those changes. (6 marks)
3. a) State the main aim of the break system. (6 marks)
b) Describe SIX effects that high moisture content has on mill performance. (6 marks)
4. a) Describe the THREE main groups of stock segregated by a purifier. (6 marks)
b) Explain why flour dressing machines are placed after filters
and bran finishers. (3 marks)
c) Describe briefly the operation of a flour dressing machine. (3 marks)
5. a) Explain why double stand or eight rollermills are becoming
increasingly common in the mill flow. (5 marks)
b) Explain why roll brushes or scrapers are used on rollermills. (3 marks)
c) State THREE reasons for using automatic roll gap adjustment. (3 marks)
d) State the main process reason for having roll protection. (1 mark)
continued overleaf
© nabim 2018
6. Describe FOUR effects that debranning can have on flour quality. (12 marks)
7. a) Explain why infestation destroyers are used in the final product flow. (4 marks)
b) i) Describe the operation of an infestation destroyer for flour. (6 marks)
ii) Explain the difference in operation when used on wheat. (2 marks)
8. a) State FOUR reasons why germ is separated from flour and wheatfeed. (4 marks)
b) With the aid of a flow diagram, explain how germ is removed from
the milling process by the use of a separator. (8 marks)
9. a) State the equation used to calculate the following:
i) Dirty wheat extraction; (2 marks)
ii) Clean wheat extraction; (2 marks)
iii) Total products extraction. (2 marks)
b) Describe THREE factors relating to wheat at intake that can affect
extraction. (6 marks)
10. Explain in detail how the following can affect mill efficiency:
a) Break releases; (6 marks)
b) Purification. (6 marks)
© nabim 2018
